Creamy Tomato Tuna Penne Pasta recipe

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Ingredients

6 ⅔ ounces tuna packed in olive oil
3 cloves garlic, crushed
1 teaspoon anchovy paste
1 pinch dried oregano
1 pinch red pepper flakes, or more as needed
3 cups cream of tomato soup, not from concentrate
½ cup water
14 ½ ounces dry penne pasta
⅔ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon minced fresh tarragon
salt and freshly ground black pepper to taste
1 pinch red pepper flakes, for garnish
¼ cup finely grated Parmigiano-Reggiano cheese

Nutrition Info

1269.4 calories
carbohydrate: 202.3 g
cholesterol: 61.9 mg
fat: 22.1 g
fiber: 9 g
protein: 72.4 g
saturatedFat: 8.7 g
servingSize: -
sodium: 3019.4 mg
sugar: 33.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine tuna and olive oil, garlic, anchovy paste, oregano, and red pepper flakes in a large saucepan over medium-low heat. Stir and cook for 1 minute once oil begins to sizzle.

  2. Stir in cream of tomato soup and water. Increase heat to medium and simmer for about 10 minutes.

  3. Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until just slightly undercooked, about 11 minutes, drain.

  4. Stir cooked pasta into soup mixture, stir in 2/3 cup Parmigiano-Reggiano cheese, and tarragon. Cover and cook for 2 minutes.

  5. Season with salt and black pepper to taste. Cover and cook for an additional minute.

  6. Garnish with additional Parmigiano-Reggiano cheese and red pepper flakes.

Recipe Yield

16 ounces

Recipe Note

Believe it or not, cream of tomato soup used as a pasta sauce!

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